This perfected banana muffin recipe with sour cream yields muffins that are moist, tender, and bursting with banana flavor! The addition of sour cream not only gives them a great flavor, it helps keep them nice and soft.
They are delicious as is, but even more special when you add your favorite mix-ins.
I know when most people have overripe bananas, they think of banana bread. I’ve shared half a dozen banana bread recipes, and they are all delicious.
But I actually prefer muffins. Not only do they bake up in a fraction of the time, they are the perfect handheld snack, and they freeze perfectly for quick breakfasts on busy days!
Using sour cream in baked goods not only adds a slight tang, it helps them rise, gives them a tender crumb, and keeps them nice and moist.
How to make banana muffins with sour cream:
- PREP – Spray a 12 cup muffin tray with cooking spray, or fill with paper liners. Preheat your oven to 425°. Mash the bananas with a fork.
- WET INGREDIENTS – In a large bowl, whisk together the melted butter, oil, eggs, sour cream, mashed bananas, and vanilla.
- DRY INGREDIENTS – In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Gently stir the flour mixture into the banana mixture.
- BAKE – Divide the batter between the 12 muffin cups. Bake for 5 minutes at 425°, then turn the oven down to 350°. Bake for another 10-12 minutes, or until the edges are golden brown.
- COOL – Let the muffins cool in the pan for about 5 minutes, then remove to cooling racks.
Why do I have to start my oven at such a high temperature?
Starting your muffins at 425° gives a boost of heat to the batter which helps the muffins rise quickly, giving them a nicely domed top. Turning the heat down after 5 minutes lets them bake through without browning too much.
Trust me, it works like magic!
PRO TIPS:
- For maximum banana flavor, you need to use brown bananas, or bananas with a lot of brown spots. Barely ripe bananas aren’t soft enough to add the right amount of moisture, and they haven’t developed enough sugar.
- If you use unsalted butter, you may want to add a generous pinch of salt with the wet ingredients.
- For fluffy sour cream banana muffins, don’t overmix the batter! Stirring vigorously activates the gluten, which leads to tough muffins.
VARIATIONS:
- Greek yogurt or plain yogurt can be used in place of the sour cream.
- Try adding 1/2 teaspoon of ground cinnamon. It adds a depth of flavor, but doesn’t overwhelm the muffins.
- Sprinkle a little bit of coarse sugar on top of the muffins before baking for a tasty crunch.
- For banana nut muffins, add a cup of chopped pecans or walnuts, preferably toasted.
- For banana chocolate chip muffins, add a cup of semi sweet or milk chocolate chips.
My personal favorite is to add both a cup of toasted pecans and a cup of chocolate chips. Simply divine!
It’s hard to beat warm muffins, especially when they are loaded with ooey gooey melted chocolate. 🙂
More banana recipes :
- Banana Sour Cream Coffee Cake
- Buttermilk Banana Bread
- Banana Pudding Cake Recipe
- Chocolate Chip Peanut Butter Banana Bread
- Banana Orange Muffins
- Double Chocolate Banana Bread
- Banana Pecan Pancakes
- Banana Cookies (no eggs)
Banana Muffin Recipe with Sour Cream
Equipment
Ingredients
- ¼ cup salted butter melted
- 2 Tbsp vegetable oil or canola oil
- 2 large eggs
- ⅓ cup sour cream full fat or light
- 2 overripe bananas mashed (about a cup)
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour 7.5 ounces
- ¾ cup white sugar
- ¾ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
Instructions
- Spray a 12 cup muffin tin with cooking spray, or fill with muffin liners. Preheat your oven to 425°. Mash bananas with a fork.
- In a large bowl, whisk together the melted butter, oil, eggs, sour cream, mashed bananas, and vanilla.
- Whisk the flour, sugar, baking soda, baking powder, and salt in a separate bowl. Stir gently into the banana mixture just until there are no streaks of flour.
- Use an ice cream scoop to divide the muffin batter between the muffin cups.
- Bake muffins for 5 minutes at 425°, then turn the oven temperature down to 350°. Bake for another 10-12 minutes, or until a toothpick inserted in the middle comes out clean and the edges are golden brown.
- Let them cool in the muffin pan for about 5-8 minutes, then transfer them to a wire rack. We like them best served warm!
Notes
- You can store leftover muffins in an airtight container for 3-4 days at room temperature. For longer storage, you can freeze them for 4-5 months.
- These muffins are extra tasty with a cup of chopped pecans and/or a cup of chocolate chips added.
Nutrition
Next time you have bananas to use up, try these sour cream banana bread muffins. You’ll have tasty, moist muffins in about 30 minutes!
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Could you use oil instead of butter, oat flour instead of regular flour
I love these! We’ve made them four times and I usually just make 12 muffins and put the rest in a 9 x 13 cake pan so it cooks faster. I’m not patient enough to wait an hour for the loaf pans
That’s doubling the recipe… because the muffins are always all gone before the cake pan even comes out!
Um, sorry, I’m old school. That’s how I do it because I haven’t figured out an easier way.